NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.5 cup nonfat plain Greek yogurt

1 scoop vanilla protein powder

0.25 cup rolled oats

1 medium banana

1 tsp ghee

0.5 tsp ground cinnamon

0.25 tsp baking powder

0.25 tsp sea salt

0.25 tsp vanilla extract

PREPARATION

• 1

  Place the egg whites, Greek yogurt, protein powder, oats, half of the banana, baking powder, sea salt, and vanilla extract into a high-speed blender.

• 2

  Blend on high until the batter is completely smooth and uniform.

• 3

  Let the batter rest for 2 to 3 minutes; this allows the oats to hydrate so the pancakes turn out thick and fluffy.

• 4

  Heat a large non-stick skillet over medium-low heat and lightly grease with a tiny drop of ghee if necessary.

• 5

  Pour the batter to form three or four pancakes and cook until small bubbles form on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.

• 7

  While the pancakes finish, slice the remaining half of the banana into rounds and melt the 1 tsp of ghee in a small separate skillet over medium heat.

• 8

  Add the banana slices and cinnamon to the small skillet, sautéing for 1 minute per side until they are soft, browned, and caramelized.

• 9

  Stack the pancakes on a plate and top immediately with the warm caramelized bananas.